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Lentil and Potato Salad

The legume family is a staple around the world and is often referred to as the "peasant's protein." No wonder those peasants often have better longevity rates than their meat-rich western counterparts. Lentils provide fibre, which helps detoxify the body, maintain a healthy gastro-intestinal tract, and prevent colorectal cancer.

3 lb (1.5 kg) small white-skinned potatoes
4 cups (1 L) fresh spinach, chopped
4 Tbsp (60 ml) extra-virgin olive oil, divided
1 clove garlic, crushed
3/4 cup (180 ml) green onions, finely sliced
2 14 oz (400 g) cans lentils
1/2 cup (125 ml) parsley, chopped
1/2 tsp (2 ml) red chili flakes
3 Tbsp (45 ml) red or white wine vinegar

Salt and freshly ground black pepper, to taste.

In a large pot over high heat, boil potatoes until tender, about 15 minutes. Drain and set aside to cool completely. Cut into 1/2-in (1-cm) cubes.

Wash spinach. In a fry pan, heat 1 Tbsp (15 ml) of the olive oil; then add garlic and the chopped spinach. Toss spinach over high heat until it wilts, just a couple of minutes.

In large serving bowl, mix together potatoes, spinach, and green onions. Add lentils and parsley. In a separate small bowl, whisk together chili flakes, vinegar, and remaining olive oil. Drizzle over salad, toss gently, and season to taste. Serves ten.

Source: alive #259, May 2004